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Mini Okra Frittata Cups

A few weekends ago I went to the farmer’s market with a friend, and stumbled upon a booth selling big baskets of okra. I have only had okra once in my life. Up until this summer I could not draw you a picture of okra to save my life, and I definitely did not know how to cook it. I do love a good challenge though, so I left the farmer’s market with two peppers, one squash, and one big basket of okra. That evening I made a light summer vegetable pasta with spices and fresh farmer’s market produce- it was delicious! I clearly underestimated how much okra was in that little basket though, because after dinner for two, I still had half the basket left. Thus, these little okra frittata cups came into being.

This recipe was a weekday concoction that turned out much better than I thought it would. I admit, these frittata cups kind of look like little brains in this picture, however that is because I took the picture several hours after having cooked them, and they had fallen some. If you serve these okra cups immediately after cooking they will be puffed up, more like a muffin top. Do not let that discourage you though, they are delicious either way- puffed up or not. Perfect for appetizers or as a healthy protein kick with your lunch or dinner, you have no reason not to try them. Enjoy!

Ingredients:

6 eggs

½ cup skim milk

¼ teaspoon back pepper

Several dashes of salt (as desired)

½ cup seasoned bread crumbs

¼ teaspoon garlic powder

½ teaspoon dried Oregano

1/3 cup shredded cheese- I did about ¼ cup parmesan and a handful of Cheddar